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Scallop Ceviche

the.instructor's picture
Ingredients
  Scallops 12 Medium
  Red onion 1⁄2 Cup (8 tbs), minced
  Scallions 2 , minced
  Lemon juice 12 Tablespoon (From 4 Lemons)
  Orange juice 4 Tablespoon (From 1 Orange)
  Garlic 1 Tablespoon, minced
  Shallot 1 Tablespoon, minced
  Cilantro leaves 1 Bunch (100 gm), chopped
  Black pepper 1 Teaspoon
Directions

Clean the scallops and set aside.
Combine the onion, scallions, fruit juices, garlic, shallot, cilantro, and pepper.
Add the scallops and toss to mix, cover with plastic wrap and refrigerate for 36 hours

Recipe Summary

Course: 
Snack
Method: 
Chilling

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